Keto Coconut Cheesecake Pie Recipe

In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.

Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract, and coconut extract until smooth.

Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.

Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.

Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.

Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.

Topping:

Sprinkle with 1/2 cup large flaked coconut. If you want you can toast coconut in a dry skillet over medium heat, shaking until coconut was lightly browned. You can also ad whipping cream on top if wanted.

Nutrition:

Per Serving (1 serving = 1/16th of cake): Calories 334; Calories from Fat 277; Total Fat 30.8g; Total Carbohydrates 5.4g; Dietary Fiber 1.6g; Protein 4.9g;